The everyday version of Jambalaya just got better. The grilled chicken and sausage along with Code 3 Spices takes the traditional Jambalaya to a new level of Cajun heaven! Grilled Jambalaya should definitely be on your weekend menu!!
6 boneless chicken thighs
1 package of Andouille sausage
1/2 cup of Code 3 Spices Sea Dog Rub
2 Tbs oil
1 onion diced
1 bell pepper diced
2 stalk celery diced
2 Tbs chopped garlic
2 cups Manhattan Rice
2 cups diced canned Tomatoes
2 cups tomato juice or low sodium V8
1 tsp Worcestershire sauce
Salt and Pepper to taste
1 Tbs Code 3 Spices Cajun Blend Sea Dog Rub
1 teaspoon hot sauce
1 tsp cayenne pepper
1 tsp dried oregeno
Slice chicken thighs into 1 inch kabob sized pieces. Slice Andouille sausage on an angle. Half the onion, remove the outer skin and slice into 3 sections. Season the chicken and onion with the Code 3 Spices Sea Dog Rub.
Skewer the chicken, sausage, onion. If using wooden skewers, soak the skewer in water at least 30 minutes before grilling.
Prepare grill for direct heat leaving 1/3 of the grill indirect.
Place oil in a skillet over medium heat. Saute onion, bell pepper, and celery for 3-5 minutes until translucent. Add garlic and saute for 2 minutes, then add rice and Code 3 Spices Sea Dog Rub. Slowly pour diced tomatoes and tomato juice over rice. Add remaining ingredients and bring to a simmer. Stir mixture, turn heat to low, then cover for 15 minutes. Remove from heat after fifteen minutes or when rice is tender and add more season to taste.
Place skewers on preheated grill for 5 minutes. Turn skewers and continue to grill for an additional 10 minutes flipping the skewers to avoid burning. Once the chicken and sausage is grilled to perfection remove from grill and place over rice!
Enjoy this grilled delicious deconstructed Jambalaya with Louisiana hot sauce!
*Extra* Since most packs of chicken thighs have 8 thighs, take the leftover onion and sausage and make stuffed chicken thighs. You will not be sorry if you do!